Basic double crust pie pastry

From The Cook’s Kitchen Bible by Norma McMillan

2 ¼ cup flour
½ tsp flour
¾ cup shortening
6-7 tbsp ice water

Sift the flour and salt into a bowl. Add the shortening. Cut or rub it into the flour until it is in pea-size pieces. Sprinkle 6 tbsp water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a ball, add the remaining water, Divide dough in half, shape into balls, and wrap separately and refrigerate at least 45 minutes.